PORK MEDALLIONS WITH MUSHROOM SAUCE

Pork Medallions With Mushroom Sauce image

Provided by Noni Suzanne

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

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6 boneless pork chops (thicker cut)
2 eggs
2 tablespoons water
1 teaspoon crushed dried rosemary
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 cup crusting blends with panko breadcrumbs
4 -5 tablespoons canola oil
1/2 lb fresh mushrooms, sliced
3 -4 tablespoons butter
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
2 cups sour cream
1/2 cup chicken broth

Steps:

Preheat oven to 325.
Cut each boneless pork chop into 2 pieces.
In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
Stir in the soup, sour cream, and broth.
Pour mushroom and gravy mixture over the pork.
Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.